Warming Winter Buddha Bowl

It has been a crazy year in the Hermione’s Pantry household! For those of you who follow me on Instagram and Twitter will know I am now 37 weeks pregnant! It will not be very long until we get to meet our tiny bean!! We have also moved house, stressful during pregnancy but so worth it! We are now in a beautiful house in the East Lothian countryside but still less than 10 miles away from Edinburgh so we can still enjoy the joys of city life too.

We have an apple growing in the garden and lots of soft fruit to forage too. We had brambles, elderberries and rosehips in September and October. In the late winter, early spring I am hoping to build some raised beds so I can start a proper kitchen garden.

I have been a lot of cooking and practicing my food photography in our new house. I would like to think it is improving!! With so little time before tiny arrives I have been trying really hard to eat very nourishing food but obviously there is still a lot of chocolate and cake in my life!

This is a really wonderful warming Buddha bowl, with winter rapidly approaching (it tried to snow this morning!) I thought the transition from summery Buddha bowls to warm winter ones was needed. This is very quick and simple to make and would make a wonderful breakfast or dinner. You don’t have to put as much chilli in as I did but I’m trying all the natural induction techniques I can now that tiny is full term! It can be adapted to have your favourite grain and dark green leafy vegetables.

Warming Winter Buddha Bowl

Ingredients (serves 1)

  • 75g quinoa
  • 225ml water
  • 4 stems kale
  • 1 garlic clove, finely chopped
  • 1/2 tsp chilli flakes
  • 1 egg
  • 1/2 avocado, sliced
  • 1tbps Hazelnuts
  • Seasame seeds


  1. Place the quinoa and water in a pan, bring to the boil then reduce to a simmer until all of the water has been taken up by the quinoa.
  2. In a frying pan add a tbsp extra virgin olive oil, garlic and kale. Let the kale start to wilt then add in the cooked quinoa and chilli flakes. Continue cooking until everything is heated through and the kale has wilted.
  3. Put the quinoa and kale into a bowl and top with the avocado. Then quickly poach the egg, in a pan of barely simmering water place an egg in and poach for three minutes. Place on top of the bowl, sprinkle with sesame seeds.

Enjoy! H xx


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